Monday, October 22, 2012

Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.
Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Monday, July 16, 2012

Shveta's Recipes App on Android too!

I am glad to announce the launch of Shveta's Recipes App on Android. Now available at Google play.
Here are the links to install them on your devices. There are 2 versions of Shveta's Recipes App:

Shveta's Indian Recipes Lite : Free (35 recipes)
Shveta's Recipes : Buy for 99 cents (All 200 recipes)

Shveta’s Recipes has 200 vegetarian recipes for easy cooking. All recipes have precise ingredient list and a detailed step-by-step method. Each recipe has a well presented picture of the finished dish.

These recipes are categorized in 7 different courses; Appetizer, Main course, Paneer dishes, Snacks, Side dish, Drinks and Desserts. The recipes are mostly influenced by the regional food of different states in India. Few recipes are continental.

• 200 step-by-step vegetarian recipes
• Stunning photograph with each recipe
• Simple and easy navigation
• Divided in 7 categories: Appetizer, Main course, Paneer Dishes, Snacks, Side dish, Drinks and Desserts
• All recipes include precise ingredient list
• Each recipe includes number of servings
• Once installed, no Internet connection required to view recipes
• Share Application link using email or SMS
Suggestions, ratings, comments and feedback is highly appreciated.

Thursday, May 31, 2012

Sweet Dalia (Cracked wheat): Nutritious breakfast

Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.

Approx. 2 servings
  • Broken wheat (Dalia) – 1 cup
  • Grated Jaggery (Gur) – 3/4 cup
  • Clarified butter (Ghee) – 1/4 cup
  • Cashews, Almonds – 1/2 cup (coarsely chopped)
  • Cardamom powder (Elaichi) – 1 tsp
  • Golden raisins - 1 tbsp
  • Milk – 1 cup
  • Water – 2 cups
  • Freshly grated coconut – 1/2 cup(optional

  1. Dry roast coarsely chopped cashews and almonds and keep aside.
  2. In a heavy bottom pan, roast Dalia with ghee on medium-low heat.  Let it roast for 7-8 minutes or till it gives roasted aroma.
  3. In a sauce pan, add water and milk. Bring it to a boil.
  4. Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
  5. Add grated jaggery and grated coconut. Mix well.
  6. Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.
Serve warm.

Friday, May 4, 2012

Moong dal Cheela: Savory crepe for breakfast

Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.

Approx. 4 servings
  • Moong dal (yellow split lentil) - 2 cups
  • Ginger - 1 inch piece grated
  • Green chili - 1 finely chopped
  • Cumin seeds - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Fresh Cilantro - 2 tbsp finely chopped
  • Salt as per taste
  • Cooking oil for pan frying

  1. Wash and soak moong dal in water for around 4 hours.
  2. Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
  3. In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
  4. Add little water to make the batter of a thick pouring consistency. Mix well.
  5. Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
  6. On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
  7. Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
  8. Repeat the above process with the remaining batter.
Serve hot with Green cilantro chutney or ketchup.

Sunday, April 22, 2012

Seven Layer Bean Dip

This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.

Approx. 6 servings
  • Re-fried beans - 1 can (16 oz)
  • Taco seasoning mix - 1 (1 ounce) packet
  • Sour cream - 1 (16 ounce) container
  • Guacamole - 1 cup (homemade or store bought)
  • Salsa - 1 cup
  • Tomato - 1 large chopped
  • Green bell pepper -1 chopped
  • Green onions - 1 bunch chopped
  • Sliced black olives - 1 (6 ounce) can, drained
  • Shredded Mexican cheese - 2 cups
  1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
  2. Spread sour cream over the re-fried beans.
  3. Top the layers with guacamole and salsa.
  4. Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
  5. Garnish with sliced black olives and remaining green onions.
Serve at room temperature. Enjoy with your favorite tortilla chips.

Wednesday, April 4, 2012

Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Friday, March 23, 2012

Shakarpara: A sweet treat

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Approx. 12 servings
  • Wheat flour - 1 cup
  • All purpose flour (Maida) - 1/2 cup
  • Ghee or butter  - 1/2 cup
  • Sugar - 1 cup
  • Milk  - 1/4 cup
  • Cooking oil for frying
  1. In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
  2. Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
  3. Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
  4. Let the dough rest for 5 minutes.
  5. Heat the oil in a pan for frying on medium heat.
  6. Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
  7. Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
  8. Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
  9. Drain them on the kitchen towel and cool them completely.
  10. Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.
Enjoy these sweet treats with a cup of coffee or masala tea.

Friday, March 2, 2012

Methi Paratha (Fenugreek leaves Indian bread)

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Approx. 8 Methi parathas
  • Whole wheat flour - 2 cups
  • Besan (gram flour) - 2 tbsp
  • Fresh methi or Fenugreek  leaves - 2 bunches
  • Ginger-garlic paste - 1 tsp
  • Yogurt (dahi) - 2 tablespoon
  • Cooking oil - 4 tsp
Dry Spices:
  • Chaat masala - 2 tsp
  • Ajwain - 1/4 teaspoon
  • Jeera (Cumin) seeds - 1 tsp
  • Green chilies - 2 finely chopped
  • Garam Masala Powder - 1/4 tsp
  • Salt to taste
  1. Clean methi leaves thoroughly.
  2. Finely chop methi leaves and keep aside.
  3. In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
  4. Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
  5. Divide the dough into small balls of suitable size and roll it out.
  6. Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.

Tuesday, February 7, 2012

Rajma Masala

Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.

Approx. 4 servings
  • Red kidney beans (Rajma) - 1 cup
  • Onion - 1, coarsely chopped
  • Garlic - 2 tsp, chopped
  • Ginger - 2 tsp, chopped
  • Green chilies - 2 cut lengthwise
  • Tomato - 1 large chopped
  • Cooking oil - 1 tbsp
  • Butter - 1 tbsp
  • Sugar - 1 tsp
  • Fresh cilantro - 2 tbsp finely chopped
  • Water - 4 cups
Dry Spices:

  • Cumin seeds - 1 tsp
  • Red chili powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as per taste
  1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
  2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
  3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
  4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
  5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
  6. Cook on low heat for another 4-5 minutes.
  7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.
Garnish and serving suggestions:
Garnish rajma with freshly chopped cilantro and serve hot with basmati rice.

Tuesday, January 31, 2012

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Approx. 6 servings
  • Carrots – 2 lbs
  • Condensed milk – 1/2 can
  • Ghee (clarified butter) – 2 tbsp
  • Cardamom powder (elaichi) – 1 tsp
  • Almonds, pistachio, cashews – 1/2 cup chopped

  1. Lightly peel and grate carrots in food processor or with hand grater.
  2. Pressure cook the carrots for 5 minutes.
  3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
  4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
  5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
  6. Now add cardamom powder and nuts to it. Mix well.
Enjoy carrot pudding or gajar halwa for dessert anytime.

Thursday, January 26, 2012

Chana dal vada : A crunchy snack for soggy weather

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara.......
Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Approx. 6 servings
  • Yellow chana dal  - 2 cups
  • Onion - 1/2 cup finely chopped
  • Ginger garlic paste - 1/2 tbsp
  • Green chilies - 2 finely chopped
  • Fresh cilantro leaves - 2 tbsp finely chopped
  • Cumin seeds - 1 tsp
  • Salt as per taste
  • Vegetable oil for frying

  1. Soak chana dal 4-5 hours in plenty of water.
  2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
  3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
  4. Heat oil in a pan for frying vadas.
  5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
  6. Drain vadas on the kitchen towel.
Enjoy these garma garam vadas with the chutneys of your choice.

Friday, January 6, 2012

Pinni: A traditional Punjabi sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Approx. 24 Pinnis
  • Whole wheat flour - 3 cups
  • Powdered Sugar -2 cups
  • Khoya (Mawa) - 1 cup grated [optional]
  • Almonds - 1/2 cup coarsely chopped
  • Cashews - 1/2 cup coarsely chopped
  • Clarified butter(Ghee) - 2 cups
  • Cardamom powder - 1 tsp
  • Milk - 3 tsp

1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.

Sunday, January 1, 2012

Stuffed Jumbo Pasta Shells

An easy pasta no-stove recipe. It can be prepared before hand. You are sure to impress the guests!

Approx. 6 servings
  • Shredded mozzarella cheese - 4 cups
  • Ricotta cheese - 1 (15 ounce) container
  • Frozen chopped spinach - 1 (10 ounce) package thawed and drained
  • Jumbo pasta shells - 1 (12 ounce) package cooked and drained
  • Pasta sauce - 1 (28 ounce) jar
  • Salt as per taste
  • Freshly ground black pepper - 1 tsp

  1. Cook jumbo pasta shells as directed on the package. Do not overcook them. Keep them al dente.
  2. Preheat oven at 370 degrees F.
  3. In a large bowl, combine cheeses and spinach; stuff into shells.
  4. Line a cookie sheet with aluminum foil. Lightly grease it.
  5. Apply a layer of pasta sauce in the cookie sheet.
  6. Arrange stuffed shells on the layer of pasta sauce. Pour remaining pasta sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
  7. Uncover the sheet. Sprinkle some mozzarella cheese on the stuffed pasta shells and bake it uncovered for another 5 minutes, till the cheese melts and turns golden and crusty.
Enjoy warm Stuffed jumbo pasta shells with your favorite salad on the side.